Red Bird Recipes

PAN GRILLED BREAST OF CHICKEN with WHOLE GRAIN PASTA

Ingredients:

  • Red Bird Farms Boneless Skinless Chicken Breast (1-18 oz. tray)
  • Safeway Select Extra Virgin Olive Oil (3 oz.)
  • Fresh Red Bell Pepper (1 whole pepper)
  • Fresh Baby Bella Mushrooms (8 oz. package)
  • Marsala Wine (2 oz.)
  • Fresh Jumbo Lemon (1 whole lemon cut in half & juiced)
  • Lucerne Organics Basil (18g package)
  • Lucerne Eating Right Whole Grain Penne Pasta (13.25 oz. box)
  • Lucerne Organics Spring Mix (5 oz. package)
  • Safeway Cracked Black Pepper (1 tsp.)
  • Sea Salt (2 tsp.)
  • Safeway Select Grissini Breadsticks (8 oz. package)

The Red Bird Farms Boneless Skinless Chicken Breast:

  1. Cut the whole Chicken Breast into 4 equal pieces & season
  2. Place Chicken Breast into pre-heated pan with 1 oz. olive oil, grill golden brown both sides, cook to 160° – remove
  3. Cut Red Bell Pepper into thin strips, add to the pan used to brown Chicken Breasts, cook for 1 minute
  4. Cut Baby Bella Mushrooms into four pieces, add to the pan with the Red Bell Pepper, cook for 1 minute
  5. Add 2 oz. Marsala Wine into pan with the Mushrooms, Bell Pepper and Olive Oil used to cook the chicken allow to simmer for 2 minutes, use the pan sauce to coat the chicken breasts when ready to serve, season to taste

The Pasta:

  1. Cook the Whole Grain Pasta for 6 minutes in boiling water, drain firm to the bite pasta and cool down in ice cold water and drain thoroughly
  2. In a blender place 3 oz. olive oil, 1 package of basil leafs picked from the stem, 1 tsp sea salt and ½ tsp. cracked black pepper, blend gently for 1 minute, hold warm separately until ready to serve
  3. When ready to serve heat the chilled pasta in a pan with a moderate heat, gradually add the basil and olive oil blend and toss until warm to the touch

Tart Summer Greens:

  1. Open the package of the Organic Spring Mix, place in a mixing bowl, sprinkle 1 tsp. sea salt, ½ tsp. cracked black pepper, and 2 oz. lemon juice
  2. Toss the blend gently, place a small amount of the greens alongside the chicken dish to add a crisp texture to the meal or serve as a separate salad course

The Breadsticks:

Use the breadsticks to accent the meal, presented standing upright in a tall glass for each guest or upright in a decorative basket, works with the salad & entrée

 


 

RED BIRD FARMS GROUND CHICKEN BREAST SLIDERS

INGREDIENTS:

  • 5 LBS. GROUND CHICKEN BREASTS
  • 6 OZ. COCONUT MILK
  • 1 OZ. RICE WINE VINEGAR
  • 2 OZ. SESAME OIL
  • 2 OZ. SEA SALT
  • 2TSP. CRUSHED RED PEPPER
  • 1 CUP FINE MINCED RED BELL PEPPER
  • 1 CUP FINE MINCED CILANTRO
  • 1 CUP SHREDDED & TOASTED COCONUT
  • 1 CUP MINCED GREEN ONION –TO GARNISH
  • 1 CUP WASABI MAYONNAISE –TO GARNISH

DIRECTIONS:

  1. COMBINE CHILLED GROUND CHICKEN BREAST WITH WET INGREDIENTS GENTLY HAND MIXING
  2. FOLD IN PANKOCRUMB TO FIRM THE MIX
  3. ADD DRY SEASONINGS AND FINE CHOPPED VEGETABLES
  4. FINISH HAND MIX AND HOLD CHILLED
  5. FORM SLIDER OR PATTY TO DESIRED PORTION SIZE, RELEASE SCOOP WORKS BEST
  6. LACE PORTION SLIDER INTO HOT TEFLON PAN WITH SMALL AMOUNT OF VEGETABLE OIL AND COOK GOLDEN BROWN ON BOTH SIDES
  7. COOK TO 165 F
  8. FINISH: GARNISH WITH MINCED GREENONION AND A DAB OF WASABI MAYO
  9. YIELD: THIS RECIPE YIELDS OUT 48 / 2-OZ. PORTIONS / 6 LBS. OF MIX

 


 

RED BIRD FARMS “ALL NATURAL” BREAST OF CHICKEN PICCATA

Ingredients

  • RED BIRD FARMS BONELESS SKINLESS BREAST 4 pieces 1 lbs.
  • ALL PURPOSE FLOUR ¼ cup
  • FRESH SAGE –fine chopped 1 tsp.
  • SEA SALT ½ tsp.
  • CRUSHED BLACK PEPPER ¼ tsp.
  • OLIVE OIL 2 oz.
  • WHOLE BUTTER 2 oz.
  • FRESH LEMON –juice 1 each
  • DRY WHITE WINE 2 oz.
  • BECHEMAL SAUCE 4 oz.
  • CAPERS 1 tsp.
  • FRESH VEGETABLE SKEWERS 1 lbs.
  • RED BELL PEPPER ¼ cup
  • MARINATED CAPERS 1 tsp.
  • FETTUCCINI 1 lbs.

The recipe will feed a family or dinner party of four for about $25

Directions

  1. Combine fresh chopped sage, flour, sea salt, crushed black pepper in a bowl and light dust the chicken filets
  2. In a sauté pan, gently heat the olive oil with low heat, gently place the chicken filets in the pan and cook golden brown on both sides
  3. Remove the chicken filets from the pan, add fresh lemon juice, dry white wine and whole butter, and allowsimmeringabout 3 minutes
  4. Slowly add the BéchamelSauce and simmer for 3 minutes on a very gentle heat, allowing the sauce to hold the entireflavor from cooking
  5. Place the seasoned Fettuccini on a serving plate, arrangethe breast filets over the pasta, place the finished sauce over the filets along with the fine diced red bell pepper and marinated capers.
  6. Garnish the dish with the vegetable skewers for a well balanced meal.

 


 

RED BIRD FARMS “ALL NATURAL” BREAST OF CHICKEN MARSALA

Ingredients

  • RED BIRD FARMS BONELESS SKINLESS BREAST 4 PIECES 1 LBS
  • FRESH ROSEMARY – fine chopped 1 tsp.
  • SEA SALT ½ tsp
  • CRUSHED BLACK PEPPER ¼ tsp.
  • ALL PURPOSE FLOUR ¼ cup
  • OLIVE OIL 1 oz.
  • FRESH GARLIC – fine chopped 1 tsp.
  • WHOLE BUTTER 2 oz.
  • FRESH SLICED MUSHROOMS 8 oz.
  • MARSALA WINE 4 oz.
  • ESPAGNOL SAUCE 4 oz.
  • FETTUCCINI 1 lbs.
  • FRESH VEGETABLE SKEWERS 1 lbs
  • RED BELL PEPPER 1 tsp.

This recipe will feed a family or dinner party of four for about $20

Directions

  1. Combine flour, chopped rosemary, sea salt, crushed black pepper in a bowl; lightly dust the breast of chicken filets
  2. In a sauté’ pan gently heat olive oil, place chicken filets in pan and cook golden brown on both sides, remove from the pan when cooked
  3. In the pan add whole butter, garlic & sliced mushrooms; allow cooking together for about 3 minutes on a low heat as not to burn the garlic
  4. In the same pan, add Marsala wine and the espagnol sauce, allow simmering together for 3 minutes on a low heat and reducing the liquid
  5. When finished place the cooked chicken filets on the seasoned fettuccini, place the sauce in the pan on the filets and present with fresh vegetable skewers and a little fine diced red bell pepper for a complimentary color to accent the dish.